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Colonial Fresh Corn Cake




Source of Recipe


Bon Appetit 5/03






Recipe Introduction


This thin pudding-like corn cake contains no flour. Along with the creamy chile sauce, it's the ideal side dish for grilled chicken or meat, such as carne asada.





List of Ingredients



• Sauce:
  
• 4 cups water
  
• 1 fresh poblano chile (about 3 oz), stemmed, seeded, cut into thick strips
  
• 1 small green bell pepper, stemmed, seeded, cut into thick strips
  
• 1 1/2 cups (loosely packed) baby spinach leaves
  
• 1/4 cup chopped white onion
  
• 3 whole cloves
  
• 2 garlic cloves, flattened
  
• 2 bay leaves
  
• 1/4 cup butter
  
• 3 T flour
  
• 1 cup whole milk
  
• 2 tsps powdered chicken bouillon
  
• Corn Cake:
  
• 4 cups fresh corn kernels (cut from 4 ears)
  
• 4 large eggs
  
• 1 cup whole milk
  
• 9 T unsalted butter, melted
  
• 2 T sugar
  
• 1 1/2 tsps baking powder
  
• 1 tsp salt
  






Instructions



1. For Sauce: Bring 4 cups water to boil in large saucepan. Add poblano chile and next 6 ingredients; boil until vegetables are tender, about 10 minutes. Discard bay leaves. Drain, reserving 1/2 cup cooking liquid. Transfer vegetables and 1/2 cup reserved cooking liquid to blender. Blend chile mixture until smooth.
   
2. Melt butter in heavy medium skillet over medium heat. Add flour; whisk 1 minute. Gradually whisk in milk, then blended chile mixture. Whisk sauce constantly over medium heat until it boils and thickens, about 3 minutes. Whisk in bouillon powder. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
   
3. For Corn Cake: Preheat oven to 350 degrees. Line 13x9x2-inch baking pan with foil. Butter and flour foil. Working in 2 batches, puree all ingredients in blender until almost smooth. Transfer batter to prepared pan. Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour. Invert cake onto platter. Cut into squares and serve warm with sauce.
   






Final Comments


8 to 10 side-dish servings